刘兴旺
发表于 2025-3-21 17:33:14
书目名称Rheology of Fluid and Semisolid Foods: Principles and Applications影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0830029<br><br> <br><br>书目名称Rheology of Fluid and Semisolid Foods: Principles and Applications影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0830029<br><br> <br><br>书目名称Rheology of Fluid and Semisolid Foods: Principles and Applications网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0830029<br><br> <br><br>书目名称Rheology of Fluid and Semisolid Foods: Principles and Applications网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0830029<br><br> <br><br>书目名称Rheology of Fluid and Semisolid Foods: Principles and Applications被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0830029<br><br> <br><br>书目名称Rheology of Fluid and Semisolid Foods: Principles and Applications被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0830029<br><br> <br><br>书目名称Rheology of Fluid and Semisolid Foods: Principles and Applications年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0830029<br><br> <br><br>书目名称Rheology of Fluid and Semisolid Foods: Principles and Applications年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0830029<br><br> <br><br>书目名称Rheology of Fluid and Semisolid Foods: Principles and Applications读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0830029<br><br> <br><br>书目名称Rheology of Fluid and Semisolid Foods: Principles and Applications读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0830029<br><br> <br><br>
BRAWL
发表于 2025-3-21 22:56:45
Flow and Functional Models for Rheological Properties of Fluid Foods,ear diagram, and that provides a convenient and concise manner of describing the data. Occasionally, such as for the viscosity versus temperature data during starch gelatinization, more than one equation may be necessary to describe the rheological data. In addition to mathematical convenience, it i
Dissonance
发表于 2025-3-22 02:44:46
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珐琅
发表于 2025-3-22 05:16:43
Rheological Behavior of Processed Fluid and Semisolid Foods,ition of the foods on their rheological behavior will be emphasized. In addition, literature values of data on several foods, many of which are discussed here and some that are not discussed, are given at the end of this chapter.
引导
发表于 2025-3-22 09:57:40
Rheological Behavior of Food Gels,al definitions of what a gel is that are based on either phenomenological and/or molecular criteria. (.) defined a gel to consist of polymeric molecules cross-linked to form a tangled interconnected network immersed in a liquid medium. (.) defined it as a two-component system (e.g., gelling polymer
嫌恶
发表于 2025-3-22 14:29:08
Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing,in. Among these, the structural information plays an important role. The surface structure of a food product is first perceived by vision, and then the bulk structure is assessed by tactile and kinaesthetic senses combined with hearing while the food is chewed. In spite of the fact that texture is a
Neuropeptides
发表于 2025-3-22 19:54:37
Application of Rheology to Fluid Food Handling and Processing, where rheology is applied. Earlier, sensory assessment and swallowing of foods were considered in Chapter 7. . contains some of the phenomena in which rheological behavior plays an important role and the typical shear rates encountered in them. The latter should also provide guidelines for obtainin
esthetician
发表于 2025-3-23 00:33:24
Measurement of Flow and Viscoelastic Properties, basic equations of viscometric flows. The unique nature of fluid foods prompted this author to review both the rheological properties of fluid foods and their measurement about 30 years ago (., .). Subsequent efforts on rheology of foods include those of (., .) and (.).
引起
发表于 2025-3-23 04:47:10
Application of Rheology to Fluid Food Handling and Processing,h rheological behavior plays an important role and the typical shear rates encountered in them. The latter should also provide guidelines for obtaining the shear rate range over which rheological data should be obtained.
典型
发表于 2025-3-23 05:36:45
Book 20072nd editionehavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods, and structure in gelled systems. It covers important applications of rheology to sensory assessment and swallowing, and handling and processing foods. All of the chapters have bee